¼ cup almonds, toasted and chopped
In a small bowl, stir together the dandelion greens, shallot,
champagne vinegar, the juice of 1 lemon, the caperberry, the olive
oil, a pinch of salt, and a pinch of red pepper flakes. Adjust for
seasoning and consistency (it should look like a chunky pesto).
Heat a grill or a cast-iron pan on medium-high heat, add a splash
of olive oil, and then add all of the Brassica with a pinch of salt.
Spread out the vegetables and don’t move them until they start to
color, at least 1 minute. Allow them to brown on all sides, a few
minutes more, until thoroughly cooked (a knife should go through
them easily), 7 to 8 minutes total. Set aside.
In a small bowl, stir the bulgur together with some of the
dandelion dressing.
Spoon the bulgur onto plates* and top with more dressing.
Squeeze the second lemon all over the hot Brassica and then
spoon the vegetables on top of the bulgur. Drizzle with more
dressing, sprinkle with the almonds, and serve immediately.
* Patterson serves this in such a lovely way, it’s worth noting: he
spoons the bulgar in a C-shape just around the perimeter of the
round plate. Then he tops it with the vegetables and the
almonds, so it only takes up a fraction of the plate’s surface but
makes the presentation that much more dramatic. That said, it’s
totally fine to serve this family-style on a large platter (as
pictured).